• 1 tbsp. fresh rosemary leaves, chopped
• 1 tsp. paprika
• 1/2 c. dry white wine
• 1 tsp. fine salt
• 8 oz. gluten-free macaroni or penne
• 2 c. cauliflower florets
• 1/2 c. frozen peas, thawed
• 1/2 c. gluten-free breadcrumbs or crushed rice square cereal
Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. Bring a large pot of salted water to boil for the pasta.
Drain the soaked cashews and put them in a blender or food processor. Grind them as finely as possible, adding 2 cups water gradually until they are a smooth purée. Add the squash and process until very smooth.
In a large sauté pan, heat the oil over medium-high heat and add the onion. Reduce the heat to medium and sauté until golden, at least 5 minutes. Add the garlic, rosemary and paprika, and stir until fragrant. Add the wine and salt and bring to a boil, then add the cashew mixture, whisking to combine. Bring to a simmer, then remove from the heat. It will be creamy but not really thick.
Cook the pasta in the boiling water for 5 minutes. Put the cauliflower and peas in a colander and drain the pasta over them. Add the pasta and veggies to the sauce in the sauté pan and stir to coat.
Transfer to the baking dish and smooth the top. Cover with foil and bake for 30 minutes, then uncover, sprinkle with the breadcrumbs, and bake for 10 minutes more, or until the top is golden brown and it’s bubbling around the edges. Serve hot.
Nutrition information per each of 6 servings:
Calories 340 Fat 13 g Sodium 610 mg
Carbohydrates 50 g Saturated fat 2 g Calcium 71 mg
Protein 9 g Cholesterol 0 mg Dietary fiber 5 g